Melon melba bowls

Recipe by:
Rachael Ray

Tested

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Wednesday the 30th, at 09:20

Prep: 10 mins

Cook: 0 mins

Serves: 4

Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

2 ripe peaches, halved and pitted

½ lemon, zested and juiced

1 tsp sugar

A couple sprigs fresh mint, leaves finely chopped, optional

175g raspberries

2 small cantaloupes

550ml vanilla ice cream or lemon or raspberry sorbet

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Method

Melon melba bowls

1) Slice the peaches and add to a medium bowl. Sprinkle with a teaspoon of lemon zest, a couple of tbsps lemon juice, and sugar. Let the peaches sit for 5 minutes, then gently stir in the mint, if using, and the berries.

2) Halve the cantaloupes and trim the bottoms so they sit flat. Scoop out the seeds and fill with ice cream or sorbet and the Melba topping.

3) Serve immediately.